In a medium sized bowl whisk together the flour, cornstarch, salt and lavender buds.

In another medium sized bowl, beat the butter and sugar until creamy and smooth (about 2 minutes).

Beat in the vanilla extract and then add the flour mixture and beat until just incorporated.

Cover and put in the refrigerator for an hour until batter is firm. If it seems to firm when you have removed it from the refrigerator, let it sit out for a bit.

Pre-heat oven to 350 and line cookie sheets with parchment paper.

Form 1-inch balls and place on your prepared cookie sheets about 1-inch apart.

Bake for about 10-14 minutes (mine took 12 minutes here in Sun Valley) until the edges just start to brown.

Remove from the oven and place on wire racks that have been placed above paper towels to cool for about 3-5 minutes.

Put the extra powdered sugar in a fine strainer/sieve and sprinkle the tops of the cookies with the sugar.

Place in an airtight container and they will keep for a couple of weeks. I froze mine and they taste just fine out of the freezer. You may want to refresh the powder sugar dusting before serving if they had been frozen.

This is a nice soup for those desiring a vegetarian meal for a cool day’s lunch or dinner. The ingredients can be varied which I feel always adds interest to your dish. It’s also a complete protein meal so you don’t have to worry about having poultry, meat or fish as well. Bon Appétit.

Ingredients:

1 Lb. Chard, stems removed (I used the rainbow variety) You could also use spinach or Kale or a combination of the greens.

1 ½ Lbs. Baking Potatoes (I used 2 large ones but 3 medium ones would be OK as well)-Sliced in 3/4 inch-slices

1-2 Onions, rough chopped or even thinly sliced

2-3 Garlic Cloves-minced

3 Tblsp. Olive Oil

1 Tsp. Paprika

1/4 Tsp. Turmeric

1/8- 1/4 Tsp. Cayenne Pepper (depending how “hot” you want your stew)

1 Tsp. salt (optional)

4 C. of Vegetarian Base Bouillon or Chicken Stock, heated

2 C. (1-16 oz. can) of chickpeas, drained and rinsed (you can also use another type of white bean)

2 Hard Boiled Eggs, Sliced or cut into wedges (optional)

One Tasty Tomato, Sliced (optional)

Shaved Parmesan or Jack Cheese for topping (optional)

Chopped Parsley for garnish (optional)

Directions:

Cook your greens any which way you wish; drain thoroughly and set aside.

In a large stove top Dutch oven or similar kind of pot, heat the oil over medium heat and add the potatoes, onions and garlic cloves. Sauté for 5-10 minutes—watching carefully and stirring quite often—until the potatoes have started to brown. Add to this the paprika, turmeric, salt and cayenne until the mixture smells fragrant (around 1-2 minutes).

Add the bouillon, greens and chickpeas and bring to a simmer. Simmer with a tipped top for about 15 to 20 minutes—or till the potatoes are tender.

(In the left picture, shown in the foreground and not those with the jam)

This is another cookie that I served at the Sept. 22, 2013 Sun Valley Harvest Festival’s Grand Tasting. It was a big hit. The combination of the lavender and rose water is so beautiful and tasty. I have frozen these cookies with the icing and they taste just fine; however the rose water icing doesn’t seem to have as strong a smell as when first put on but it still tastes like rose water.

Ingredients for the cookies:

1/2 C. Sweet Butter

1 C. Bakers Sugar

2 Eggs

1 Tsp. Culinary Lavender, crushed

1 ½ C. flour

2 Tsp. Baking Powder

1/4 Tsp. Salt

Directions for the cookies:

Preheat oven to 375.

Cream together the butter and sugar. Add the eggs and lavender.

Whisk the flour, baking powder and salt together and add to the butter, etc. mixture.

Drop by teaspoons onto a cookie sheet that has been lined with parchment paper. I lined mine 3 across because they do spread out flat-about 2” or so.

Bake for about 10 minutes. Watch carefully to see that the bottoms don’t get too brown. Mine here took about 8-9 minutes.

Let cookies sit a minute on the cookie sheet and finishing cooling them on racks.

Ingredients for the Rose Water Icing: (I started with ½ of this recipe and that’s about all I used. You may want more though.)

2 C. Powdered Sugar

5 ½ Tsp. water

6 ½ Tsp. Rose Water (can be procured at Atkinsons’-about $5)

Icing Directions:

In a small bowl, mix the powdered sugar with the water and rose water.

Here’s an easy and yummy recipe to make for all the little goblins that come visiting you on Halloween or anytime for that matter. You don’t have to put in lavender, however I did and presented this as an appetizer course at my presentation at the Sun Valley Harvest Festival’s Grand Tasting last Sept. 22nd. I thought that the lavender gave it a nice little tasty twist but use your imagination for another like ingredient if you wish such as cinnamon, rosemary, etc.

Ingredients:

1 ¼ C all-purpose flour

3 Tblsp. sugar

1/2 C. butter at room temp is best (1 cube and I used salt-free)

2 Tsp. dried lavender

2-3 Tsp. Lemon zest (or grated lemon rind-finely or not is up to you.)

Sifted powder sugar for final dusting when bites are done

Directions:

Preheat oven to 325.

In a medium bowl, whisk the flour, sugar, lavender and lemon till blended.

Using a pasty cutter or two knives, cut the butter into the dry, lemon, lavender ingredients till the mixture resembles fine crumbs and starts to cling.

Form mixture with your hands into a ball and knead till smooth (this won’t take long).

Roll or pat dough on a cookie sheet that has been lined with parchment paper. I patted the dough on the cookie sheet sized parchment paper on my counter top and placed some saran rap (or another piece of parchment paper would do) on top. I then rolled the dough to my desired thickness. The recommended rolled size could be anywhere from 8 X 5 inches to 12 X 10 inches. I do the 12 X 10 inches but if you want thicker cookies, your roll size should be smaller. When you have finished rolling the dough, place the bottom parchment paper with the dough on your cookie sheet. Discard the top saran rap sheet. Then cut/score through the dough into the size cookies you wish. I made 1” bites.

Place the cookie sheet in the oven and bake for about 18-20 minutes or till lightly browned on top.

Remove from oven, let sit for just a bit and then break the bites apart gently and transfer them to a wire rack to cool. If you place some paper towels or something similar under the wire rack, it’ll be a breeze to dust them with the powder sugar if you wish to do that.

Store the bites in a tightly covered container for up to 3 days or in the freezer for up to 3 months (thaw before serving).

I served this at my Lavender Inspired Table at the Sun Valley Harvest Festival’s Grand Tasting tour on Sept. 22, 2013. Everyone, and I sincerely mean everyone, just loved it. It really is a wonderful drink for spring or summer. But actually, it wouldn’t be that bad for winter either and you could introduce some Christmas décor for a holiday treat.

Ingredients:

2 cups lavender syrup

1 cup freshly squeezed lemon juice

5 cups water

Lemon slices (for garnish)

Ice with lemon rind inserted before freezing

Directions:

In a large pitcher, combine the lavender syrup, lemon juice, and water.

Pour into glasses over prepared ice, and garnish with some pretty lemon slices!

Or put in a punch bowl, pitcher or the perfect lemonade server with a spigot on the side (as shown in the picture).

Lavender SyrupMakes 2 cups

2 cups water

1 1/2 cups sugar

2 tablespoons dried lavender buds

Directions:

In a small saucepan, bring the water, sugar, and lavender to a boil. Remove the pan from heat, then cover with a lid and let the lavender steep for at least half an hour however I let it steep overnight for best results.

Strain the mixture into a jar or bottle.

It will keep for a week or two in the fridge during which you can add it to iced tea, hot tea, seltzer, gin or vodka concoctions, champagne, limoncello, or… this lovely lavender lemonade! As for the hard liquor, I found that it pairs beautifully with Basil infused vodka. I also heard that it will keep longer if you introduce a bit of vodka in it before storing.

I and my B&B styled catering service “ From Margot’s Table to Yours” had a wonderful fun time participating in the Sept. 22nd Sun Valley Harvest Festival’s Grand Tasting event. It was made even better by having Donna Anderson from her Lavender Acre’s Farm there to help along with a good artist friend of mine, Susan Snyder. As I had previously promised here is a very lovely lavender inspired recipe that I wanted to share. I had made it to put on my lavender thumb print cookies;however, you don’t need to use this jam just for the cookies because you’ll love having it in crepes, on ice cream and with croissants. It also makes a nice hostess gift.

Ingredients:

8 1/2 Cups Fresh raspberries

3 Cups sugar

2 Tablespoons freshly-squeezed lemon juice

1 1/2 Cups bittersweet chocolate chips

1 Tablespoon fresh culinary lavender buds

6 Sterilized, cool and dry 8 ounce jam jars

Instructions:1. Stir to combine raspberries, sugar and lemon juice in a heavy bottomed saucepan. Turn the heat to medium and let the mixture simmer, slowly stirring, for around 5 minutes. If any foam develops on the surface, skim it off. Remove the saucepan from heat and set aside.
2. Off the heat, stir chocolate and lavender into the raspberry mixture until the chocolate has melted completely. Transfer the mixture to a large bowl. Cover the bowl with parchment paper and refrigerate it overnight so the flavors can meld.
3. Simmer raspberry mixture in saucepan over medium heat for about 10 minutes, skimming off any foam that forms.

4. Remove from heat, let cool a bit and transfer to your clean jam jars. You can refrigerate without sealing for up to a month or you can place melted paraffin in the jars so as to be able to store for a longer period of time

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Here’s another WICKED recipe. I have received a lot of comments and compliments on my other fast, easy and yummy no-churn ice cream recipe so I thought I’d give you all another recipe which I also like a lot. I think that it turns out a bit softer than the other one. It’s excellent served in a pretty glass layered with fresh fruit and this ice cream.

If you wish to make the lavender version, beat everything before adding the simple syrup. When your mixture is thick and creamy in step 3, beat in the simple syrup in several additions.

Gently fold in the fruit or fruit pieces.

Cover and place in freezer until almost set (3-4 hours)

Take, out and beat once more. Put in airtight containers in the freezer overnight.

Lavender Simple Syrup Recipe (Makes 2 Cups):

Ingredients:

2 C. water

1 ½ C. superfine sugar

2 Tblsp. dried culinary lavender buds

Instructions:

In a small saucepan, bring the water, sugar and lavender to a boil. Remove the pan from the heat and then cover with a lid. Let this mixture steep for at least 1/2 hour however, I let it steep overnight for best results.

Strain the syrup into a jar or bottle. It will keep for a week or two in the fridge during which you can add it to iced tea, hot tea, hard liquor concoctions (basil flavored vodka works fabulously well), champagne, or lemonade (look for my separate recipe for that under Lavender Lemonade). I’ve heard that it will keep better if you introduce some vodka in the syrup.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.